Made specifically to break down small fish this ko-bocho can take on many more tasks than just that. Use it to cut up fruit and smaller vegetables, herbs or cheese; it has plenty of knuckle room if you choose to work on the board but also works great in the hand off the board as well.
Minomo Hamono Has been working out of Kyushu's Hitoyoshi city since the Edo Period (1603-1868). Currently 9th generation blacksmith Minoru-San stands at the helm at one can't help but notice what hundreds of years of knowledge can do for one's knife making abilities. The level of care and passion that goes into the creation of each blade is impossible to miss. We're very proud to carry these knives in our shop.